RICH'S DELI & LIQUOR, INC Gets Conditional Pass on Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS STORED ON TOP OF THE DELI COUNTER: FISH AT 108F, AND PIEROGIS AT 53.2F. OBSERVED THE FOLLOWING FOODS STORED IN THE STEAM TABLE: STEW AT 116.8F, BOILED POTATOES AT 108.3F, CHICKEN AT 115.3F. OBSERVED THE FOLLOWING FOODS STORED IN THE DELI COOLERS: PORK AT 45.4F, AND HERRING FILETS AT 44.6F. MANAGEMENT VOLUNATRILY DISCARDED APPROXIMATELY 100# OF FOOD WORTH $326. CRITICAL VIOLATION 7-38-005A.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: UNHYGIENIC FOOD HANDLING PRACTICES OBSERVED BY FOOD HANDLERS. OBSERVED FOOD HANDLING EMPLOYEES CHANGE THEIR GLOVES WITHOUT WASHING THEIR HANDS BEFORE PUTTING ON NEW GLOVES. MANAGEMENT AND EMPLOYEES INSTRUCTED ON PROPER HANDWASHING. CRITICAL VIOLATION 7-38-010A.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE EXTERIOR OF THE STOVES AND OVENS IN THE 2ND FLOOR KITCHEN, PREP TABLES, WIRE STORAGE RACKS IN THE WALK-IN COOLER, AND FOOD STORAGE CONTAINERS.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN THE FLOOR UNDER THE 3 COMPARTMENT SINK IN THE ROOM BEHIND THE DELI COUNTER. REMOVE THE CARDBOARD BOXES LINING THE FLOOR IN THE HALLWAY TO THE 2ND FLOOR KITCHEN. CLEAN THE FLOOR OF THE 2ND FLOOR WALK-IN COOLER IN THE KITCHEN. CLEAN THE FLOOR OF THE BASEMENT WITH CARDBOARD PIECES, LITTER AND TRASH, AND BROKEN GLASS ON THE FLOOR.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPLACE THE STAINED CEILING TILES IN THE ROOM BEHIND THE DELI COUNTER. CLEAN THE WALLS OF THE 2ND FLOOR KITCHEN PREP AREA.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPLACE THE STAINED CEILING TILES IN THE ROOM BEHIND THE DELI COUNTER. CLEAN THE WALLS OF THE 2ND FLOOR KITCHEN PREP AREA.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.